On Sunday 22 February we celebrate Fastelavn (Shrove Sunday), so why not enjoy the occasion with some Shrovetide buns, or as the Norwegians say; fastelavnsboller!

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2006 marks fifty years since an agriculture student handed in his assignment on a completely new type of cheese. The Jarlsberg cheese with its familiar large holes has long been a staple in the Norwegian diet, and is now also found in kitchens across the world.

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Gløgg is Scandinavia's variant of mulled wine and basically consists of hot red wine with spices and a dash of some kind of spirit, e.g. brandy, rum, vodka or aquavit

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A highly exclusive starter developed by The Culinary Institute of Norway.

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This recipe brings you just a little closer to experiencing the spectacular Norwegian fjords and mountains.

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The former resident chef at the Royal Norwegian Embassy in London, Sebastian Myhre, presents three of his favourite summer dishes...

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Super-easy Jarlsberg & vegetable dish that can be made in advance

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Who doesn't love a slice of delicious carrot cake? Try making it with a creamy Snøfrisk Icing!

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On Norway’s Constitution Day, 17th May, these sumptuous cream gateaux are a popular and delicious entry on any buffet or dessert table. This particular one is decorated in our national colours – red and blue berries and white cream.

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